RECIPE – Kale & Broccoli Matchstick Salad

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Kale and broccoli are two powerhouse vegetables! EAT your greens, people! I needed a new Kale recipe to add to my menu. If you are following autoimmune protocol, omit the hazelnuts and cheese.

Kale is loaded with fiber which aids in digestion. It is also high in iron, VitK, calcium and Vit K. Most of us deal with some level of inflammation in our bodies due to stress, lack of sleep, food intolerances and autoimmune disease. Kale is also high in Omega-3 fatty acid which is anti-inflammatory. Quercetin, a key ingredient found in the Beachbody Performance line, is found in large amounts in kale! It is a flavonoid that is thought to reduce inflammation following exercise, and support energy production by increasing mitochondria.

So try adding this new kale recipe to your menu plan!!! Comment below what you think of this recipe!

(This recipe first appeared on the Team Beachbody Blog) with photos by Kirsten Morningstar.

Fresh and crunchy, this isn’t an ordinary salad. It features thinly sliced ribbons of kale with an often overlooked vegetable, broccoli stems. The next time you use broccoli florets in a recipe, instead of discarding the stems, you’ll want to save them for this deeply satisfying salad. It’s topped with toasted hazelnuts and sharp manchego cheese. Sautéed leeks with lemon juice and olive oil create a rich dressing (and also tastes lovely as a sauce on fish).

Tip: After you slice the kale and before you add it to any other ingredients, squeeze it roughly in your hands as though you were crumpling a paper bag. This “massage” makes it more tender and easier to digest.

Tip: This recipe uses a simple technique to remove the skins from the hazelnuts. After a few minutes of toasting on a baking sheet in the oven, the skins easily rub off with a towel. It’s worth the extra step; removing the slightly bitter skins make the nuts sweeter.

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Kale and Broccoli Matchstick Salad with Hazelnuts

Total Time: 34 min.
Prep Time: 15 min.
Cooking Time: 19 min.
Yield: 4 servings, about ¾ cup each

Ingredients:
¼ cup raw hazelnuts
1 lb. fresh kale, stems and ribs removed and discarded, leaves thinly sliced
3 broccoli stems, peeled, cut into matchstick-sized pieces (about 1 cup)
Sea salt (or Himalayan salt) (to taste; optional), divided use
2 Tbsp. olive oil
2 medium leeks, whites and tender greens only, finely chopped
2 Tbsp. fresh lemon juice
Ground black pepper (to taste; optional)
¼ cup shredded Manchego (or Pecorino Romano or Parmesan) cheese

Preparation:
1. Preheat oven to 350° F.
2. Place hazelnuts on baking sheet. Bake for 12 to 14 minutes, or until golden. Transfer to a clean kitchen towel to cool. Rub off skins and discard; coarsely chop nuts. Set aside.
3. Place kale and broccoli in a medium bowl. Season with salt if desired; mix well. Set aside.
4. To make dressing, heat oil in medium nonstick skillet over medium-high heat.
5. Add leeks; cook, stirring frequently, for 4 to 5 minutes or until tender.
6. Add lemon juice. Season with salt and pepper if desired; mix well.
7. Top kale mixture with dressing, hazelnuts, and cheese; mix well.

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Sybil Cooper

Sybil Cooper

Coach

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Sybil Cooper is an amazing caring woman; she has been my sunshine on my cloudy day. Her enthusiasm drive and determination inspire me…The love she has for helping people live a healthy life is evident. I can reach out to Sybil about anything and she always has an answer, if she doesn’t know she will find out. I am looking forward to trusting Sybil as my Primal Health Coach and becoming a better version of myself.

Brandy, November 2020

You are an amazing coach who has even stuck by a person like me. I am moving slowly through my healing process and I know that fitness will be in my future and you will be part of that. So anyone who is even thinking about this program I would say go for it… because Sybil will be there for you and give you amazing help.

Jean